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My recipe

Smoked muray

Introduction

I’m not a big fish-eater and if I want to eat fish I will choose on a particular kind and its method of cooking. Muray is a fish I would choose to eat, I loved the taste from the first time I’ve tried it. When I lived in Italy and in France at Cote d-Azure, I never saw this fish neither being sold nor at the restaurants’ menu. Luckily, the Canary Islands are different story, muray here is one of favorite fish, and it is in abundance all the year round. The deep-fried or smoked muray is the best way to eat it.

Smoked muray

  • Muray 1.5 kg
  • 150 ml fruit or alder tree chips
  • 5 juniper berries
  • 1 tbsp brown sugar
  • 2 tbsp coarse sea salt

MARINADE

  • 2 cloves garlic
  • 1 stems (3in) lemon grass
  • 2 tbsp lemon juice
  • 2 tbsp vegetable oil
  • 1 tbsp chopped dill
  • Chop finely the lemon grass together with the garlic
  • Mix with other ingredients for the marinade and rub into the fish inside and out
  • Wrap the fish into the foil or cling film and chill in the fridge for 30 min
  • Take the fish and pat dry with the paper towel
  • Put 2 dill sprigs inside the fish and tie it up with the kitchen string
  • Sprinkle all sides of the fish with salt and sugar
  • Transfer the fish onto the smoking tray
  • Place the wood chips and juniper berries at the bottom of the smoker
  • Smoke for 40 min
Thoughts and Ideas

I prefer to eat this fish on the second day. The muray’s skin contains a lot of jellifying agents, so on the second day the fish is covered with the thin layer of delicious jelly. The meat tastes like hot-smoked sturgeon, but with no specific to sturgeon fish smell.